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Keto Roast Chicken And Vegetables

This keto roast chicken and vegetables with vibrant colors is packed with fresh flavors. Made with chicken leg quarters, low carb vegetables (eggplants, zucchinis, carrrots and onions) and seasoned with fresh rosemary and garlic. Makes a perfect weeknight dinner or to entertain guests. 
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dinner, Main Course
Cuisine: European, Mediterranean
Keyword: baked chicken, healthy chicken and vegetable recipes, how to, keto, Low carb, One pot meal, roasted vegetables
Servings: 4 servings
Author: Ester | esterkocht.com

Ingredients

  • 300 g (11 ounces)  carrots
  • 2 (600 g/ 21 ounces) medium  eggplants
  • 2 (600 g/ 21 ounces) zucchinis
  • 4 medium red onions
  • 5 garlic cloves
  • 2 teaspoons salt
  • 3 tablespoons olive oil
  • 1 kg (2 1/5 pounds ) chicken leg quarters
  • 3 sprigs fresh rosemary
  • ½ teaspoon ground pepper

Instructions

  • First of all preheat the oven to 200 °C (392 °F), with both top and bottom heat. Then pat dry chicken with paper towels and cut off the excess fat. Put them on a baking sheet and rub them with 1 tablespoon salt and with ½ of the pepper. Put in the oven while you're preparing the vieggies.
  • In the mean time, rinse eggplants and zucchinis and pat dry with paper towels. Cut off the ends and cut into chunks. Peel the carrots, onions and garlic cloves. Cut the carrots into large chunks, onions into halves and garlic cloves finely.
  • Once you're done peeling and chopping the vegetables, remove the chicken thighs from the baking sheet and spread the vegetables evenly at the bottom of the sheet. Season with salt and pepper and drizzle with olive oil, leaving 1/3 of the oil behind.
  • Put the chicken thighs back, season them once more with the remaining salt and drizzle with the remaining oil and the drippings from the roasted chicken over the top. Arrange rosemary sprigs on top of the vegetables and roast for 1 hour. 
  • Gently turn the meat and the veggies once in a while. After 1 hour increase the temperature to 250 °C (482 °F ) and roast once more for 15 minutes. For the vegetables and meat to get the nice brown color.

Notes

  • You could also put all the chopped vegetables in a bowl and season them and mix everything with your hands, before arranging them on the baking sheet.